Tempeh Bacon Blt Food
ULTIMATE TEMPEH BACON
There are a few key tricks to nailing this vegan bacon made from tempeh, a plant-based protein source made from soybeans. The first is finding the right balance of salt, sugar and smoke in the marinade. The second is steaming the tempeh so it can soak in all the marinade flavors. (Don't worry, the steaming here is a quick microwave hack.) The final trick is letting the tempeh bake just a little longer so it's extra crispy with charred bits, giving it the true spirit of bacon. The greatest part of all is having a batch on hand to use like bacon: in a TLT (tempeh, lettuce and tomato), crumbled over a salad or baked potato -- the possibilities are endless!
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 16 to 18 slices
Number Of Ingredients 10
Steps:
- Combine the tamari, brown sugar, olive oil, liquid smoke, paprika, salt, pepper, cumin and garlic powder in a 9-by-13-inch baking dish or rimmed baking sheet. Whisk to combine and set aside.
- Slice the tempeh crosswise 1/4 inch thick. Arrange on a microwave-safe plate and drizzle with 1/4 cup water. Cover with a wet paper towel and microwave on high until the tempeh is soft and has absorbed some of the liquid, about 4 minutes. Drain off any excess water.
- Arrange the warm tempeh slices in a single layer in the marinade. Tilt the baking dish a few times to evenly distribute the marinade. Let the tempeh sit, flipping the slices and tilting the dish every 10 minutes, until the slices are very saturated, about 30 minutes.
- Meanwhile, position an oven rack in the upper third of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
- Arrange the tempeh slices on the prepared baking sheet, spacing them about 1/2 inch apart; reserve the marinade. Bake until the tempeh starts to brown, about 10 minutes. Brush the tempeh with some of the reserved marinade. Flip the slices and brush again with more marinade. Bake until the tops start to char slightly, about 10 minutes.
- Serve immediately or let cool completely and refrigerate in an airtight container for up to 1 week. Reheat in an oven preheated to 350 degrees F or in a dry skillet over medium heat, just until warmed through.
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VEGAN BLT WITH TEMPEH BACON | THE NEW BAGUETTE
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- Start the tempeh bacon: In a shallow dish, whisk together 2 tablespoons soy sauce, 2 tablespoons oil, 2 tablespoons maple syrup, and 1 teaspoon smoked paprika. Add the tempeh slices and gently toss to coat. Let stand for at least 30 minutes, tossing again after 15 minutes to ensure it’s marinating evenly.
- Arrange the tempeh strips in a single layer on the baking sheet (discard marinade). Bake until golden brown, about 25 minutes. The bacon will crisp up as it cools. (Leftover bacon may be kept in at airtight container in the fridge for up to 5 days.)
- Meanwhile, in a small bowl, stir together 1/3 cup mayo and hot sauce. Taste and adjust the heat level, if needed.
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- Place the sliced tempeh in a baking dish. Whisk together the rest of the tempeh bacon ingredients and pour the marinade over the tempeh. Set it aside to marinate while you preheat the oven, or cover and set in the fridge for up to 24 hours.
- Preheat the oven to 350 ºF. When the oven is hot, arrange your tempeh in a single layer on a baking tray. Bake for 15 minutes, flip the tempeh, and bake another 7-10 minutes until the tempeh bacon is dark and crisped.
- To assemble the sandwiches: Slather one slice of bread with vegan mayo, and the other with mustard. Layer the lettuce, tomato, and tempeh bacon on to the sandwich, add avocado if desired. If you want you can toast the sandwich on a lightly greased hot skillet until the bread is golden. Enjoy!
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